NZ Sommelier Awards Dinner with Chef Lek of Saan Restaurant

BANGKOK 1980 – WITH SAAN RESTAURANT 

W&F CELEBRATION – 11^TH SEPTEMBER 2016

Yum Talay – Coconut poached squids and prawns with white wood ear mushroom, celery, pickled red onion, Thai chilli paste dressing

with Clos Marguerite Sauvignon Blanc 2015

 Chef Lek from Saan Restaurant

Khanom Jeen – Thai rice vermicelli, smoked fish, fermented red chilli paste, Thai herbs basket

Pasquale Gewurztraminer 2012

Sok Lek – Thai style spicy beef tartare, watercress, pickled garlic, served with taro chips

With Elephant Hill Le Phant Rouge 2014

Moo Aob – Roast cured pork belly, Asian greens, served with honey soy sauce

Massaman Gae – Classic Thai Massaman curry with Pigeon Bay lamb legs, red kumara, roasted broad beans, toast honey cinnamon, crispy shallots

Misha's Vineyard The High Note Pinot Noir 2010

Yum Thawai – Master stock poached chicken, daikon, green papaya, carrot, celery, long red sweet chilli, Thai herbs, with Thai sesame dressing

Kumeu River Pinot Gris 2013 

Bangkok 1980 – Smoked Thai shortbread, young coconut meat, freeze dried lychee, salted coconut caramel, jasmine cream

Pegasus Bay Late Picked Riesling 2014.